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–+ servings

Pumpkin Coffee Cake Cookies

Soft pumpkin cookies crowned with a buttery cinnamon crumb and a light vanilla glaze. Cozy coffee-cake vibes in handheld form.
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Prep Time: 25 minutes
Cook Time: 13 minutes
Total Time: 38 minutes
Servings: 18

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour for the dough
  • 1 tsp baking powder for the dough
  • 0.5 tsp baking soda for the dough
  • 0.5 tsp fine salt for the dough
  • 2 tsp pumpkin pie spice for the dough
  • 0.5 tsp ground cinnamon for the dough
  • 0.5 cup unsalted butter, softened for the dough
  • 0.5 cup packed brown sugar for the dough
  • 0.33 cup granulated sugar for the dough
  • 0.5 cup pumpkin puree blot excess moisture with paper towels
  • 2 tsp vanilla extract for the dough
  • 0.75 cup all-purpose flour for the crumb topping
  • 0.33 cup packed brown sugar for the crumb topping
  • 2 tbsp granulated sugar for the crumb topping
  • 1 tsp ground cinnamon for the crumb topping
  • 0.125 tsp fine salt for the crumb topping
  • 6 tbsp unsalted butter, melted for the crumb topping
  • 0.5 cup powdered sugar for the glaze
  • 1.5 tbsp milk plus more to thin if needed
  • 0.25 tsp vanilla extract for the glaze
  • 0.125 tsp ground cinnamon for the glaze, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Make crumb: Combine flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until clumpy. Chill.
  • Whisk dough dry ingredients: flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Cream softened butter with brown sugar and granulated sugar until light and fluffy.
  • Beat in vanilla, then mix in pumpkin puree until smooth and fully combined.
  • Add dry mix to wet and stir just until no dry spots remain. Let dough rest 5 minutes.
  • Scoop about 2 tablespoons dough per cookie onto sheets, spacing 2 inches apart.
  • Indent each mound slightly with a spoon. Pile on crumb, pressing lightly so it sticks.
  • Bake one sheet at a time for 12–14 minutes, until edges are set and crumbs look golden.
  • Cool cookies on the pan 10 minutes, then move to a rack to finish cooling.
  • Whisk powdered sugar, milk, vanilla, and a pinch of cinnamon until pourable.
  • Drizzle glaze over cooled cookies. Let set before serving or storing.

Notes

Variation: Add 1/2 cup chopped toasted pecans to the crumb for extra crunch. Storage: Keep cookies airtight at room temperature for 2 days or refrigerate up to 5 days; glaze after cooling to avoid sogginess. For a thicker glaze, use less milk; for a thin drizzle, add a few extra drops.
This recipe is an original creation inspired by classic Pumpkin Coffee Cake Cookies flavors. All ingredient ratios and instructions are independently developed.